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Almond & Rosemary Oven-Fried Chicken

This recipe looks like a lot more work than it is. Seriously, it’s super easy and will take 25 minutes at the most. The chicken smelled amazing while it was cooking. The almonds and rosemary are a really great combination. I like rosemary, but if you don’t, you might want to ease off on the whole amount. It’s really strong in this recipe. I really liked the buttermilk and Dijon mixture. I think it was a lot more flavorful than the traditional egg/flour coating. I definitely plan on making this again. I think it would be perfect on a salad and light vinaigrette.

Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13-18 minutes or until chicken is done (it really depends on how thick your chicken is). Garnish with rosemary leaves, if desired.

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Welcome to my Blog!

My name is Clare and I like to cook!

This blog is about my mis-adventures in the kitchen. Every meal is quite the adventure since I live with someone with Celiac Disease and I've been recently diagnosed with a ton of different food allergies. It definitely makes for interesting times in the kitchen.

My recipes are gluten free about 95% of the time and always delicious.

I'm so glad you stumbled across my blog! I hope you enjoy it!

Contact me!

Feel free to email me at clarecancook(at)gmail.com. I'd love to hear from you!